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Enchilada with Beans and Rice

A Latin-inspired classic, this entree includes rice and pinto beans mixed with cheddar cheese, corn, onions, tomatoes, and just the right blend of south-of-the-border spices. It’s sure to become a family favorite.

INGREDIENTS
Rice, Tomato, Black Bean, Corn, Cheese Powder (pasteurized milk, salt, cheese cultures, enzymes), Maltodextrin, Coconut Oil, Onion, Whey, Sea Salt, Red Bell Pepper, Spice, Corn Starch, Garlic, Yeast Extract, Green Chili, Natural Cheese Flavor, Dried Cane Syrup, Sodium Caseinate, Silicon Dioxide, Disodium Phosphate, High Oleic Acid Sunflower Oil, Annatto, Natural Flavor, Tocopherols.

DIRECTIONS
****REMOVE OXYGEN ABSORBER AND DISCARD PRIOR TO COOKING*****

4 servings – Bring 6 1/2 cups water to boil. Slowly whisk in entire package. Reduce heat to a medium boil. Cook for 12-15 minutes. Remove from heat let sit 3-5 minutes.

2 servings – Bring 3 1/4 cups water to boil. Shake unopened pouch, then slowly whisk in 1/2 of the package. Reduce heat to a medium boil. Cook for 12-15 minutes. Remove from heat let sit 3-5 minutes.

ALLERGENS
Milk. This product is produced on equipment that also processes products containing Egg, Soy, Milk, Tree Nuts and Peanut.

ADDITIONAL INFORMATION

 

  • Net Weights 4 serv. = 14.6 ounces 415 grams
  • NON GMO
  • Gluten Free
  • Vegetarian
  • Uses Sea Salt
  • No Trans Fat
  • Low in Cholesterol

 

 

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